tever bird is
intended to be used, lay it, breast downwards, upon a cloth, and season
the inside well with pounded mace, allspice, pepper, and salt; then
spread over it a layer of forcemeat, then a layer of seasoned veal, and
then one of ham, and then another layer of forcemeat, and roll the fowl
over, making the skin meet at the back. Line the pie with forcemeat, put
in the fowl, and fill up the cavities with slices of seasoned veal and
ham and forcemeat; wet the edges of the pie, put on the cover, pinch the
edges together with the paste-pincers, and decorate it with leaves;
brush it over with beaten yolk of egg, and bake in a moderate oven for 4
hours. In the mean time, make a good strong gravy from the bones, pour
it through a funnel into the hole at the top; cover this hole with a
small leaf, and the pie, when cold, will be ready for use. Let it be
remembered that the gravy must be considerably reduced before it is
poured into the pie, as, when cold, it should form a firm jelly, and not
be the least degree in a liquid state. This recipe is suitable for all
kinds of poultry or game, using one or more birds, according to the size
of the pie intended to be made; but the birds must always be boned.
Truffles, mushrooms, &c., added to this pie, make it much nicer; and, to
enrich it, lard the fleshy parts of the poultry or game with thin strips
of bacon. This method of forming raised pies in a mould is generally
called a _timbale_, and has the advantage of being more easily made than
one where the paste is raised by the hands; the crust, besides, being
eatable. (_See_ coloured plate N 1.) _Time_.--Large pie, 4 hours.
_Average cost_, 6s. 6d.

_Seasonable_, with poultry, all the year; with game, from September to
March.

RAISED PIE OF VEAL AND HAM.

1341. INGREDIENTS.--3 or 4 lbs. of veal cutlets, a few slices of bacon
or ham, seasoning of pepper, salt, nutmeg, and allspice, forcemeat No.
415, 2 lbs. of hot-water paste No. 1217, 1/2 pint of good strong gravy.

_Mode_.--To raise the crust for a pie with the hands is a very difficult
task, and can only be accomplished by skilled and experienced cooks. The
process should be seen to be satisfactorily learnt, and plenty of
practice given to the making of raised pies, as by that means only will
success be insured. Make a hot-water paste by recipe No. 1217, and from
the mass raise the pie with the hands; if this cannot be accomplished,
cut out pieces for the top and bottom, a